Vegan Pancit 25 minutes, Dumplings 25 minutes

By Master Chef Ramon: Servings 5-6

Master Chef Ramon is back at it again! Not only did he make dumplings and dipping sauce but also pancit! For those of us who may be unfamiliar with pancit, it is a noodle dish that is usually served with chicken and pork. So we put a spin on it and made it with plant based ingredients only!

Different types of noodles can be used including those made out of rice flour or seaweed or different shapes such as thick or very fine (sotanghon) or round. We appreciate learning how to cook a classic noodle dish from Filipino culture. Chef Ramon told us about some of his fondest memories of eating this dish back home in the Philippines such as during the New Year and birthday parties. Glad we got to partake even though none of those celebrations were taking place…well I guess we could say that we were having a celebration of life!

What an honor it was to have Master Chef Ramon in our kitchen. He is so humble! He brought his equipment and welcomed us in joining in on the prep and folding. Chef Ramon told us to fold the top as if it was the back of a dragon. Any references to mythical creatures is a bonus!  He even gave us historical bytes on how Philippines cuisine and culture has been influenced by different countries. How fortunate he is to be a part of such a rich culture and tasty cuisines. Regardless of if you like your dumplings steamed or fried, you can pair it with a delectable sauce such as our dipping sauce.


Vegan Pancit & Vegetable Dumplings


  • 2 packs rice flour noodles (8 oz each pack)
  • 2 tablespoons oil
  • 1 onion, thinly sliced
  • 2 tablespoon minced garlic
  • 1 carrot, thinly sliced
  • 4 stalks celery, thinly sliced
  • 1 cup soy sauce
  • 1 tablespoon black pepper
  • 4 cups water
  • 1 stalk green onion
  • 1 head cabbage, chopped
  • 2 tablespoons ground thyme
  • Dumplings
  • 1 carrot, thinly sliced
  • 5 mushrooms, thinly sliced*
  • 1 head cabbage
  • 2 stalks green onions or scallions (optional)
  • 2 tablespoon minced ginger
  • Salt and Pepper to taste
  • 2 tablespoon oil
  • 1 package Gyoza dumpling wrappers (leave in refrigerator until ready to use)
  • Dipping Sauce
  • ½ cup soy sauce
  • ½ lime
  • 1 clove garlic, chopped (optional)
  • ½ tablespoon black pepper
  • 1 spicy red pepper, chopped
  • 2 tablespoons oil
  • 2 tablespoons mushroom sauce


  1. Soak rice noodles until ready to cook. Soaking helps to soften noodles prior to applying heat, makes it so cooking time is lessened, and prevents noodles from melting in pot.
  2. Heat oil in large pot on medium heat.
  3. Add onion, garlic, carrot, celery to pot and stir. Let cook for about 2 minutes.
  4. Add soy sauce and black pepper to pot and stir.
  5. Add water and noodles to pot and stir. Cook until noodles are softened (about 15 MINUTES).
  6. Add green onions, cabbage, and thyme to pot and stir.
  7. Place lid on pot and turn down heat to low.
  8. Dumplings
  9. In a medium bowl, combine carrots, mushrooms, cabbage, green onions/scallions, ginger, 1 tablespoon oil, mushroom sauce, salt, and pepper in medium bowl. And Toss
  10. Add oil in wok or skillet and set to medium heat.
  11. Add vegetables to wok. Cook vegetables until cabbage is softened (~ 5 minutes). Then turn down to medium low.
  12. Fill a tiny bowl with water.
  13. To fold the dumpling: Place one dumpling wrapper on your hand. Add a tablespoon of vegetable mixture on center of wrapper. Put water around the outer edge of the entire dumpling in a circular motion (if dumpling has lost its stickiness). Fold the wrapper in half and press center. Grab some of the wrapper on the left then press it together to make a crease. Repeat 3x. The dumpling will have a total of four creases.
  14. Use all the wrappers and/or vegetable mixture.
  15. To steam. Put large pieces of cabbage on the bottom of steamer. This prevents dumpling wrappers from sticking to steamer. Place dumpling on cabbage leaves on medium heat and cover until translucent (about 15 minutes)
  16. To pan fry: Add enough oil (1 tablespoon) to cover bottom of pan and heat to medium. Place dumplings in the pan without overlapping. Use a spatula or fork to check dumplings to make sure they are not sticking to the bottom or each other. Cook until golden brown (about 10 minutes).
  17. Dipping Sauce
  18. Combine all ingredients. Stir.



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